The BEST From Scratch Lentil Soup Recipe
Make a delicious Lentil Soup from scratch that pairs well with a grilled cheese for dinner. Make it vegetarian or not!
Equipment
- 6-Quart Pot
- Sink Colander
- Cutting board
Ingredients
- 1/4 cup Oil
- 2 Carrots peeled, shredded OR diced
- 4 Garlic Cloves minced
- 1 Onion diced
- 2 tsp Cumin
- 1 tsp Curry Powder
- 1/2 tsp Thyme
- 1 can Diced Tomatoes
- 1 cup Lentils
- 4 cup Broth
- 2 cup Water
- 1 tsp Salt
- 1/2 Lemon juice from a fresh lemon
- 1/8 tsp Red Pepper Flakes
- 1/4 tsp Black Pepper
- 1 cup Kale chopped
Instructions
- Heat 1/4 cup oil in a 6 Quart pan on Medium-High heat.
- On a cutting board, dice 2 carrots and 1 onion and set aside until the oil is hot.
- When the oil is hot, add diced onion and shredded (or diced) carrot, then cook for 2-4 minutes and stir often.
- Add minced garlic, 2 tsp cumin, 1 tsp curry, and 1/2 tsp thyme to the pot and continue cooking and stir constantly for 30 seconds or until fragrant.
- Drain the can of diced tomatoes and then add them to the pot and cook for 1-3 more minutes, stirring often.
- In a sink colander, rinse 1 cup lentils and then pour them into the pot.
- Add 2 cups water and 4 cups chicken OR vegetarian broth to the pot and then stir to combine.
- Collect lemon juice and then add it to the pot. Reduce heat to a simmer, partially cover the pan, and then cook 30 minutes.
- Add 1/4 tsp black pepper and 1/8 tsp red pepper flakes, then mix well and bring to a boil.
- Using a wet measuring cup, carefully transfer 2 cups of soup to a blender. LET SIT 2-4 MINUTES so you do not blow up the blender, COVER WITH A TOWEL and blend; trust me... Let the mixture cool for a bit so you are not cleaning soup and lentils off your ceiling.
- Return mixture to the pot and then stir to blend.
- In a sink colander, rinse then chop 1 cup kale to the pot.
- Cook 5 more minutes, or until the kale is tender.
- Finally, add salt if needed, serve and enjoy!